Decadent Peach Cobbler Pound Cake made from scratch and sinfully delicious! Lovely peach flavor in this buttery pound cake baked with layers of cinnamon brown sugar crumble. It’s peach cobbler in cake form!
This Peach Cobbler Pound Cake is a delicious dessert that combines the flavors of peach cobbler with the texture of pound cake. This recipe includes a moist and buttery cake base, with chunks of fresh peaches folded in. The cake is then layered with a cinnamon crumble that adds a sweet crunch. Finally, a simple glaze is drizzled over the top to bring all the flavors together.
Peach Pound Cake Ingredients
Cake Batter
The Decadent Peach Cobbler Pound Cake uses a combination of ingredients that come together to create a moist and flavorful cake. The batter is made up of:
- 3 cups sugar
- 1 cup butter, softened
- 6 eggs
- 1 cup peach yogurt
- 1 1/2 tsp vanilla extract
- 1 tsp almond extract
- 3 cups all-purpose flour
- 1/4 tsp baking soda
- 1 tsp salt
- 1 cup finely diced peaches
The sugar and butter are creamed together until light and fluffy, then eggs are added one at a time, followed by the peach yogurt and extracts. In a separate bowl, the dry ingredients are combined and then added to the wet mixture. Finally, the diced peaches are folded in.
Cinnamon Crumble
The cake is layered with a delicious cinnamon crumble that adds extra flavor and texture. The crumble is made up of:
- 2/3 cup flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 tsp ground cinnamon
- 10 TBSP cold butter
The dry ingredients are combined and then the butter is cut into small cubes and added to the mixture. Using a pastry cutter or fork, the butter is blended into the other ingredients until it’s crumbly.
Glaze Topping
The final touch to this cake is a simple glaze that adds a sweet finish. The glaze is made up of:
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 TBSP milk
The ingredients are whisked together until smooth, and then drizzled over the cooled cake.
Overall, the combination of these ingredients creates a delicious and decadent cake that’s perfect for any occasion.
How to Make Peach Cobbler Pound Cake
Preparing the Cake Batter
To start making the Peach Cobbler Pound Cake, grease a 10-inch bundt cake pan or fluted tube pan and sprinkle it with 3 teaspoons of sugar, then set it aside. In a large mixing bowl, cream the butter and remaining sugar until light and fluffy, which should take about 5 minutes. Add the eggs, one at a time, beating well after each addition. Then, add the yogurt, vanilla and almond extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Add this mixture to the creamed sugar mixture, beating just until combined. Fold in the finely diced peaches and let it sit while you make the crumble.
Making the Cinnamon Crumble
To make the cinnamon crumble, combine the flour, granulated sugar, brown sugar, and cinnamon in a small mixing bowl. Cut the cold butter into small cubes and add it to the flour mixture. Using a pastry cutter or a fork, blend the butter into the other ingredients until it’s crumbly.
Baking the Cake
Pour about 1/3 of the batter into the prepared pan, then top it with half of the crumble. Add another third of the batter and top it with the remaining crumble. Finally, top with the remaining batter. Bake the cake at 325°F for 75-85 minutes or until a toothpick inserted near the center comes out clean. Let it cool for 10 minutes before removing it from the pan to a wire rack to cool completely.
Making the Glaze
In a small bowl, whisk the powdered sugar, vanilla extract, and milk until smooth. Drizzle the glaze over the cake. Store the Peach Cobbler Pound Cake in the refrigerator, and it may be frozen for up to 1 month.
How to Store Pound Cake
Once you have made the decadent peach cobbler pound cake, you may be wondering how to store it properly. Here are a few tips to ensure your cake stays fresh and delicious:
Room Temperature Storage
If you plan on consuming the cake within a day or two, it can be stored at room temperature. Simply cover the cake with plastic wrap or aluminum foil and store it in a cool, dry place away from direct sunlight.
Refrigerator Storage
If you need to store the cake for a longer period, it is best to refrigerate it. Wrap the cake tightly in plastic wrap or aluminum foil and store it in an airtight container. This will help prevent the cake from drying out and keep it fresh for up to a week.
Freezer Storage
If you want to store the cake for an even longer period, you can freeze it. Wrap the cake tightly in plastic wrap or aluminum foil and store it in an airtight container. Be sure to label the container with the date so you can keep track of how long it has been frozen. The cake can be frozen for up to a month.
When ready to serve, simply thaw the cake in the refrigerator overnight. Once thawed, you can bring it to room temperature before serving.
By following these simple storage tips, you can enjoy your decadent peach cobbler pound cake for days to come.
Serving Pound Cake
Decadent Peach Cobbler Pound Cake is a delicious dessert that can be served in a variety of ways. Here are a few ideas on how to serve this delicious pound cake:
- Serve it warm: This cake can be served warm. You can warm it up in the microwave for a few seconds or in the oven for a few minutes before serving.
- Top it with whipped cream: A dollop of whipped cream on top of this cake adds a light and airy touch to this decadent dessert.
- Add fresh fruit: Sliced fresh peaches or berries make a great addition to this cake. The fresh fruit adds a pop of color and freshness to the rich cake.
- Pair it with ice cream: A scoop of vanilla ice cream on top of a warm slice of this cake is a match made in dessert heaven.
No matter how you choose to serve this cake, it is sure to be a hit with your family and friends. The combination of the sweet cake, the crunchy crumble, and the sweet glaze make this dessert a showstopper.
Peach Cobbler Pound Cake
Ingredients
- 3 cups sugar
- 1 cup butter softened, 2 cubes
- 6 eggs
- 1 cup peach yogurt
- 1 ½ tsp vanilla extract
- 1 tsp almond extract
- 3 cups all-purpose flour
- ¼ tsp baking soda
- 1 tsp salt
- 1 cup finely diced peaches
Cinnamon Crumble
- ⅔ cup flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 3 tsp ground cinnamon
- 10 TBSP cold butter
Glaze
- 1 ½ cups Powdered Sugar
- 1 tsp vanilla extract
- 2-3 TBSP milk
Instructions
- Grease a 10-in. bundt cake pan or fluted tube pan. Sprinkle with 3 teaspoons of the sugar; set aside.
- In a large mixing bowl, cream butter and remaining sugar until light and fluffy, about 5 minutes.
- Add eggs, one at a time, beating well after each addition. Add in yogurt, vanilla and almond extract.
- In a separate bowl, whisk together flour, baking soda and salt; add to the creamed sugar mixture, beating just until combined.
- Fold in diced peaches. Let sit while you make the crumble.
- Combine the flour, sugars and cinnamon in a small mixing bowl. Cut the butter into small cubes and add it to the flour. Using a pastry cutter or a fork, blend the butter into the other ingredients, until it's crumbly.
- Pour about 1/3 of the batter into the prepared pan. Top with half the crumble. Add another third of batter, and top with the remaining crumble. Top with the remaining batter.
- Bake at 325° for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.
Notes
Nutrition
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Can I use canned peaches instead of fresh peaches in the Decadent Peach Cobbler Pound Cake?
Yes, you can use canned peaches instead of fresh peaches in the recipe. However, ensure that you drain them well before using them in the recipe. Fresh peaches are ideal for this recipe as they have a better texture and flavor.
Can I use a different type of yogurt instead of peach yogurt?
Yes, you can use a different type of yogurt instead of peach yogurt. However, using peach yogurt gives the cake a unique flavor that complements the peaches well. You can use vanilla yogurt or any other fruit-flavored yogurt as a substitute.
Can I make the Pound Cake ahead of time?
Yes, you can make the cake ahead of time and store it in the refrigerator for up to 3 days. Ensure that you store it in an airtight container to prevent it from drying out. You can also freeze the cake for up to 1 month.
Can I skip the glaze on the Peach Cobbler Pound Cake?
Yes, you can skip the glaze on the cake. However, the glaze adds a sweet finish to the cake and enhances its flavor. If you prefer a less sweet cake, you can reduce the amount of powdered sugar in the glaze or skip it altogether.
Can I use a different type of pan instead of a bundt cake pan or fluted tube pan?
Yes, you can use a different type of pan instead of a bundt cake pan or fluted tube pan. However, ensure that the pan is large enough to hold the batter and has a similar shape. A 9×13 inch baking pan and a bread pan or two 9-inch round cake pans can be used as a substitute. Adjust the baking time accordingly.
Can You Freeze Pound Cake?
Pound cake is a delicious dessert that can be enjoyed fresh out of the oven or after it has been stored in the refrigerator for a few days. But what if you have leftover pound cake and want to save it for later? Can you freeze it?
The short answer is yes, you can freeze pound cake. However, there are a few things to keep in mind to ensure that the cake stays fresh and tasty after it has been frozen.
How to Freeze Pound Cake
To freeze pound cake, you will need to wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. It’s best to slice the cake before freezing it so that you can thaw only the amount you need.
Here are the steps to freeze pound cake:
- Let the cake cool completely before wrapping it in plastic wrap or aluminum foil.
- Wrap the cake tightly, making sure there are no air pockets.
- Label the cake with the date and contents.
- Place the wrapped cake in a freezer-safe container or bag.
- Freeze the cake for up to one month.
Thawing Frozen Pound Cake
To thaw frozen pound cake, remove it from the freezer and let it sit at room temperature for about 30 minutes. Alternatively, you can thaw it in the refrigerator overnight.
Once the cake has thawed, you can enjoy it as is or warm it up in the oven or microwave.
Tips for Freezing Pound Cake
- Slice the cake before freezing it so that you can thaw only the amount you need.
- Wrap the cake tightly to prevent freezer burn.
- Label the cake with the date and contents so that you know how long it has been in the freezer.
- Freeze the cake for up to one month for best results.
By following these tips, you can freeze pound cake and enjoy it later without sacrificing its taste or texture.
Enjoy more pound cake recipes:
- LEMON BLUEBERRY POUND CAKE
- 7-UP POUND CAKE
- LIME POUND CAKE
- BLUEBERRY POUND CAKE
- BANANA POUND CAKE
- LEMON BUTTERMILK POUND CAKE
- LEMON POUND CAKE MUFFINS
This Peach Cobbler Pound Cake is a delicious dessert that combines the flavors of peach cobbler with the texture of pound cake. This recipe includes a moist and buttery cake base, with chunks of fresh peaches folded in.
LaVerne white says
When do u add the yogur
Jessica says
I updated the post- you add the yogurt in when you add the vanilla.
Gail Carnagua says
I am currently baking the Peach Cobbler Pound Cake. The copy of your recipe list 1 cup of peach yogurt which I purchased. However, in the printed instructions I have, it did not say add yogurt with vanilla nc almond extract. I sure hope my cake comes out okay.
Jessica says
Even with 3 editors, mistakes happen. The yogurt just gets mixed in with the cake batter.
Gail Carnagua says
Horrible. I just took my cake out of the oven and it was a total fail. I see from another comment that you have updated the recipe, but that did not help me. As you are aware, this recipe included many ingredients which are literally going down the garbage disposal. Mistakes happen, but when publishing recipes many check should occur before publishing.
Jessica says
I’d need more details to help Gail. Sorry it didn’t work out for you. HAve you made pound cake before?
Musu Stewart says
I love pound cakes. I’m trying this today. I’ll give feedback 😍